50 pancakes + waffles

7/31/2019 50 Pancakes + Waffles

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50 Pancakes + Waffles

1. Basic Pancakes Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1

tablespoon baking powder and 1/2 teaspoon salt. Whisk 1 1/4 cups milk,

1/2 stick melted butter,2 eggs and a little vanilla, then whisk into the flour

mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet

and cook until bubbly. Flip and cook until golden on the bottom.

2. Blueberry Pancakes Make Basic Pancakes (No. 1); sprinkle with

blueberries before flipping.

3. Chocolate-Chip Pancakes Make Basic Pancakes (No. 1); sprinkle with

chocolate chipsbefore flipping.4. Whole-Wheat Pancakes Make Basic Pancakes (No. 1) with 3/4 cup

each all-purpose and whole-wheat flour. Top with chopped almonds and

berries.

5. Corn Cakes Make Basic Pancakes (No. 1) with just 1/2 cup flour; add 1

cup yellow cornmeal with the flour. Top with honey.

6. Blue Corn Cakes Make Basic Pancakes (No. 1) with just 1/2 cup flour;

add 1 cup blue cornmeal with the flour. Top with dried apricots warmed in

honey.

7. Oat Pancakes Make Basic Pancakes (No. 1) with just 3/4 cup flour; add

1/2 cup ground oats and 1/4 cup wheat germ with the flour.

8. Lemon-Strawberry Cakes Make Basic Pancakes (No. 1) with just 1/2

cup milk. Add 1 cup cottage cheese and 2 teaspoons grated lemon zest

with the milk. Top with strawberries and honey.

9. Blini Make Basic Pancakes (No. 1) or Buttermilk Pancakes (No. 13)


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with 3/4 cup each all-purpose and buckwheat flour; omit the butter. Cook

by tablespoonfuls. Serve with sour cream, smoked salmon and chives.

10. Berry-Topped Pancakes Toss 3 cups mixed berries with 2tablespoons sugar and 1 tablespoon lemon juice; let sit while you makeBasic Pancakes (No. 1). Top the pancakes with the berries and their

juices.

11. Cocoa-Banana Pancakes Make Basic Pancakes (No. 1) with just 1

cup plus 3 tablespoons flour; add 1/3 cup cocoa powder with the flour and

use 2/3 cup sugar. Add 2 mashed bananas and 1/2 cup mini chocolate

chips to the batter.

12. Bacon-Apple Pancakes Make Basic Pancakes (No. 1); add 1/4 cup

crumbled bacon and 1/2 grated apple to the batter.

13. Buttermilk Pancakes Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1

teaspoon baking powder and 1/2 teaspoon each baking soda and salt.

Whisk 1 1/4 cups buttermilk, 1/2 stick melted butter, 2 eggs and a little

vanilla, then whisk into the flour mixture until just combined. Ladle 1/4

cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until

golden on the bottom.

14. Cherry-Topped Pancakes Cook 2 cups pitted cherries, 1/2 cup sugar

and 1 tablespoon water over low heat until syrupy. Make Buttermilk

Pancakes (No. 13); top with the cherry syrup.

15. Rum-Raisin Sundaes Make Buttermilk Pancakes (No. 13); add 1/4

cup plumped raisins to the batter. Heat 1/4 cup syrup with 1 tablespoon

rum and 1/4 cup raisins. Top the pancakes with ice cream and the rum

syrup.

16. Peach Corn Cakes Make Buttermilk Pancakes (No. 13) with just .3/4


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cup flour; add 3/4 cup yellow cornmeal with the flour. Omit the butter. Add

1 cup chopped peaches to the batter. Top with peaches warmed in syrup.

17. Rhubarb Pancakes Simmer 1 cup chopped rhubarb with 1/2 cup

sugar until soft. Cool, then drain; reserve the syrup. Make Buttermilk

Pancakes (No. 13); add half of the rhubarb to the batter. Top with

strawberries and the remaining rhubarb and syrup.

18. Yogurt Pancakes Make Buttermilk Pancakes (No. 13) with 1 1/4 cups

plain yogurt instead of buttermilk.

19. Banana-Spice Cakes Make Buttermilk Pancakes (No. 13) with 3/4 cup

sour cream plus 3/4 cup milk instead of buttermilk; add a dash of cinnamon

to the batter. Add sliced bananas before flipping. Top with sour cream and

brown sugar.

20. Bourbon-Bacon Pancakes Make Buttermilk Pancakes (No. 13) with 11/4 cups all-purpose flour and 1/4 cup rye flour. Add 1 tablespoon bourbonto the batter. Heat 1/2 cup syrup, 1 tablespoon bourbon and somecrumbled bacon for topping.

21. Red Velvet Pancakes Make Buttermilk Pancakes (No. 13) with just 1cup flour; add 1/2 cup cocoa powder with the flour. Use 1/2 cupconfectioners' sugar instead of granulated and omit the butter. Tint thebatter with red food coloring. Top with sweetened mascarpone or whippedcream cheese.

22. Dutch Baby Mix 4 eggs, 1 cup milk, 2/3 cup flour, 1/2 stick melted

butter, 3 tablespoons sugar and a little vanilla in a blender. Melt some

butter in a cast-iron skillet. Add 1 sliced pear, then the batter; bake at 375

degrees F, 35 minutes. Dust with confectioners' sugar.

23. Pumpkin Pancakes Make Buttermilk Pancakes (No. 13) with just 1

cup buttermilk. Add 1/2 cup pumpkin puree and 1/4 cup mini chocolate

chips to the batter.


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24. Sour Silver Dollars Make Buttermilk Pancakes (No. 13) without

baking powder. Use 3/4 cup sour cream plus 1/4 cup milk instead of

buttermilk and butter. Cook by tablespoonfuls.

25. Lemon Stacks Make Buttermilk Pancakes (No. 13) with 3/4 cup sour

cream plus2/3 cup milk instead of buttermilk and butter. Add the zest andjuice of 1 lemon to the batter. Cook by 2 tablespoonfuls; layer with lemon

curd and top with whipped cream.

26. Pancakes with Apricots Simmer 1 cup chopped dried apricots, 1

tablespoon apricot jam, 1/2 cup water and 1 teaspoon honey until the

apricots are plump. Make Basic Pancakes (No. 1) or Buttermilk Pancakes(No. 13); top with the apricots.

27. Tropical Pancakes Simmer 3/4 cup agave nectar, 1 vanilla bean (split

and seeds scraped), 1 strip orange zest and 1/4 cup orange juice until

syrupy, then stir in 1 cup diced mango and pineapple. Make Basic

Pancakes (No. 1) or Buttermilk Pancakes (No. 13); top with the fruit syrup.

28. Crepes Mix 3 eggs, 1 3/4 cups milk, 1 cup flour, 5 tablespoons meltedbutter and a pinch of salt in a blender. Pour a thin film of batter into a small

hot buttered nonstick pan; cook until set, then flip and cook 30 more

seconds.

29. Crepes Suzette Make Crepes (No. 28). Melt 1 stick butter in a medium

skillet. Stir in 6 tablespoons orange liqueur and tilt to ignite. When the

flame dies, add the crepes, 1 tablespoon sugar and 1 strip each orange

and lemon peel. Warm through.

30. Swedish Pancakes Mix 3 eggs, 2 cups milk, 1 1/2 cups flour, 6tablespoons melted butter, 1 tablespoon sugar and a pinch of salt in ablender. Cook as directed for Crepes (No. 28). Serve with berries or jam.

31. Shortcut Muesli Pancakes Prepare a boxed pancake mix,


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substituting 1/2 cup finely ground muesli for 1/2 cup of the mix. Add 2 extra

tablespoons milk or water. Cook as directed. Top with yogurt.

32. Blintzes Make Crepes (No. 28). Mix 1 1/2 pounds farmer cheese, 2

eggs, 3 tablespoons confectioners' sugar, and some lemon zest and

cinnamon. Spoon onto the crepes and fold each into a packet. Cook in a

hot buttered skillet until crisp; top with jam.

33. Shortcut Apple Pancakes Prepare a boxed pancake mix. Add 1/4 cup

applesauce and 1/4 teaspoon cinnamon to the batter; cook as directed.

34. Shortcut Lemon-Poppy Seed Pancakes Prepare a boxed pancake

mix. Add 2 tablespoons sugar and 2 teaspoons each grated lemon zest,

lemon juice and poppy seeds to the batter; cook as directed. Top with

lemon marmalade.

35. Shortcut Cranberry Pancakes Prepare a boxed pancake mix. Add1/4 cup sugar, 1 teaspoon grated orange zest and 1/2 cup chopped freshcranberries to the batter; cook as directed. Cook 3/4 cup cranberries in 1cup syrup. Spoon over the pancakes.

36. Classic Waffles Whisk 2 cups flour, 4 teaspoons baking powder, 2tablespoons sugar and 1 teaspoon salt. Mix in 2 eggs, 1 1/2 cups milk, 5tablespoons melted shortening and4 tablespoons melted butter. Cook ina waffle iron until crisp.

37. Bacon-Pecan Waffles Sprinkle 12 strips bacon with brown sugar andbake at 400 degrees F until crisp; cool, then crumble. Make ClassicWaffles (No. 36) with 1 3/4 cups flour and 1 extra tablespoon shortening.Add 1 cup candied bacon and 1/2 cup chopped pecans to the batter. Topwith more bacon and nuts.

38. Spice Waffles Make Classic Waffles (No. 36) with 1/4 cup sugar; add

3/4 teaspoon pumpkin-pie spice to the batter.

39. Chicken and Waffles Make Classic Waffles (No. 36). Top with butter,

syrup, fried chicken and hot sauce.


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40. Banana-Split Waffles Make Classic Waffles (No. 36) with 4tablespoons peanut oil instead of butter. Top with ice cream, peanuts,bananas, whipped cream and chocolate sauce.

41. Almond Waffles Make Classic Waffles (No. 36) with 1 3/4 cups flour

and 1 extra tablespoon shortening. Add a little vanilla and 1/2 cup sliced

almonds to the batter.

42. Waffle Sandwiches Make Classic Waffles (No. 36). Cool and cut intorounds. Make into sandwiches with ice cream. Dust with confectioners'sugar.

43. Pistachio Waffles Make Classic Waffles (No. 36) with 1 3/4 cups flourand 1 extra tablespoon shortening. Add 1/3 cup chopped pistachios and 2

tablespoons orange zest to the batter. Top with honey, pistachios andorange zest.

44. Waffle French Toast Whisk 4 eggs with 2 cups milk. Soak thick slices

of white bread in the mixture, 5 minutes, then cook in an oiled waffle iron

until crisp.

45. Ham-and-Swiss Waffles Make Classic Waffles (No. 36) with 1 1/2

cups flour and 1 extra tablespoon shortening. Mix in 1/2 cup each dicedham and grated gruyere; season with pepper.

46. Wild-Rice Waffles Make Classic Waffles (No. 36) with 1 cup all-

purpose flour and 3/4 cup whole-wheat flour. Add 1/2 cup cooked wild rice

to the batter.

47. Morning Glory Waffles Make Classic Waffles (No. 36) with 1 3/4 cups

flour and 1 extra tablespoon shortening. Add 1/4 cup each shredded carrotand apple, a pinch of cinnamon and a sprinkle each of currants, chopped

walnuts and coconut to the batter.

48. Belgian Waffles Dissolve 1 packet yeast in 3 cups warm milk. Whisk

in 2 sticks melted butter, 1/2 cup sugar, 3 egg yolks, 2 teaspoons vanilla, 1


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teaspoon salt and 4 cups flour. Cover and let rise 1 1/2 hours. Stir. Beat 3

egg whites until stiff, then fold into the batter. Cook in a waffle iron until

crisp.

49. German Chocolate Waffles Make Belgian Waffles (No. 48) with 1 cup

sugar and just 3 1/3 cups flour. Add 2/3 cup cocoa powder and 1/4 cup

melted coconut oil to the batter before rising. Top with coconut ice cream,

toasted coconut and caramel.

50. Figgy Waffles Make Belgian Waffles (No. 48). Top with yogurt, fresh

figs and honey.

50 pancakes + waffles

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